• Nick

ASIAN SLAW WITH GINGER-PEANUT DRESSING

Updated: Aug 21, 2019



So I was making the Honey-Soy Broiled Salmon tonight and wanted to something crisp to go without. I have been making this recipe for years and every time I want to make it, I need to google it and dig into blogs I follow (This one is from “Once Upon A Chef“).


It’s sometimes a little game for me trying to find the exact recipe I made. I should at least bookmark it…but then I forget…haha I am a mess.


There are a few recipes I have lost completely, so I didn’t want this to be one of them.


Jenn says it perfect on her site, don’t let the list of ingredients discourage you. Its just a lot of items, but most are store-bought and easy to throw together. The dressing is typical Asian ingredients, so you will most likely have these all in your pantry or on your menu already.



Ingredients:


For the Dressing

  • 1/4 cup honey

  • 1/4 cup vegetable oil

  • 1/4 cup unseasoned rice vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon Asian sesame oil

  • 1 tablespoon peanut butter (I used Justin’s…but you can use anything)

  • 1/2 teaspoon salt

  • 1/2 teaspoon Sriracha sauce (hell yes)

  • 1 tablespoon minced fresh ginger

  • 1 large garlic clove, minced

For the Slaw

  • 4 cups prepared shredded coleslaw (store bought)

  • 2 cups prepared shredded carrots (store bought)

  • 1 red bell pepper, thinly sliced into bite-sized pieces

  • 1 cup cooked and shelled edamame (they sell these in my produce section already cooked)

  • 2 medium scallions, finely sliced

  • 1/2 cup chopped salted peanuts 

  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.


Combine all of the slaw ingredients in a large bowl.


Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary.


Serve cold.


© 2009 by ForktoCork 

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